In this video, Betty prepares an elegant asparagus dish, topped with easy and delicious homemade Hollandaise sauce, then sprinkled with crushed peanuts. It has great eye-appeal and is healthy and yummy! Ingredients: 1 average-sized bunch raw asparagus water for cooking the asparagus (salted with 1 teaspoon salt) 3 oz. cream cheese, softened to room temperature 2 egg yolks (separate the eggs and discard the whites or save them for another recipe, like meringue) 2 tablespoons lemon juice 1/4 teaspoon salt 1/4 cup crushed salted peanuts (no husks) First, wash the asparagus and snap off the coarse bottom ends. (Discard the ends or save them for something like cream of asparagus soup.) Put about 1 inch of water in a large round pot, add 1 teaspoon salt, and bring the water to a boil. Place the asparagus into the boiling water and return to a boil. Cook the asparagus, uncovered, for 5 minutes. Then place the lid on the pot, and cook the asparagus 7 minutes longer. Drain the asparagus with a collander and place the drained asparagus on a serving platter or in a serving bowl. Cover the serving dish with aluminum foil to hold in the heat while you make a quick Hollandaise sauce. For the sauce, begin with 3 oz. cream cheese. Mash it with a fork until smooth, and then place it in a small saucepan. Add one egg yolk at a time, and mix each one thoroughly with the cream cheese. Now add the lemon juice and salt, and stir until the mixture is entirely blended. Move the saucepan to the …
RECIPE: Theo’s Leftover Greek Lamb Pizza
Little Caesars owner and pizza champ Theo Kalogeracos says you don’t need a lot of toppings on pizzas to make them good.
Stir-frying is an art form and often people overcook the meat, undercook the vegetables and add oil rather than water if the food sticks to the wok. Stir-frying, as its name suggests, is stirring and frying and that is what you need to continually do with this method of cooking. It’s so quick that all the ingredients must be prepared before you even start to cook. If you take the time to do that, you will have a perfect stir-fry every time. Serves 4 Ready in 35 minutes Ingredients * 200g pure basmati rice, rinsed * 2 tablespoons sweet chilli sauce * 2 tablespoons light soy sauce * 1 tablespoon toasted sesame oil * 1 and a 1/2 tablespoons sesame seeds * 1 tablespoon sunflower oil * 1 free-range chicken breast, cut into 2cm cubes * 130g raw peeled king prawns * 50g mangetout, cut in half * 1/2 red pepper, sliced * 3 spring onions, sliced * 1 large clove of garlic, peeled and crushed * 20g knob of fresh ginger, peeled and grated * 2 large free-range eggs, beaten * 2 handfuls of roughly chopped coriander Method: How to cook egg-fried rice with chicken and prawns 1. Bring a large saucepan of water to the boil, add the basmati rice, stir once, and bring back to the boil. 2. When the rice comes to the boil, it will appear to be ‘dancing in the water’ and this is when the timer should be started and the rice boiled for eight minutes or until al dente. 3. Place the rice in a sieve, cover with a sheet of kitchen towel and allow to stand for five minutes to absorb any excess water …
